📝 About This Recipe
This quintessential Italian antipasto celebrates the contrast between the cool, creamy heart of Pugliese burrata and the warm, concentrated sweetness of vine-ripened tomatoes. As the burrata is broken open, its rich stracciatella center mingles with cold-pressed olive oil and fragrant basil to create a luxurious sauce right on the plate. It is a vibrant, sensory journey to the Mediterranean coast, perfect for sharing on a sun-drenched afternoon.
🥗 Ingredients
The Cheese
- 2 balls Fresh Burrata Cheese (8 oz each, high-quality buffalo or cow milk, at room temperature)
The Blistered Tomatoes
- 2 cups Heirloom Cherry Tomatoes (multi-colored for visual appeal)
- 3 tablespoons Extra Virgin Olive Oil (cold-pressed)
- 2 cloves Garlic (thinly sliced)
- 2 sprigs Fresh Thyme (whole)
- 1 tablespoon Balsamic Glaze (high-quality, thick consistency)
The Basil Infusion & Garnish
- 1 cup Fresh Basil Leaves (packed)
- 1/4 cup Extra Virgin Olive Oil (for the basil oil)
- 1 teaspoon Maldon Sea Salt (flaky texture)
- 1/2 teaspoon Freshly Cracked Black Pepper (to taste)
- 1 tablespoon Pine Nuts (lightly toasted)
- 1 teaspoon Lemon Zest (from an organic lemon)
Accompaniments
- 1 loaf Sourdough or Ciabatta (sliced and grilled)
👨🍳 Instructions
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1
Remove the burrata from the refrigerator at least 30-45 minutes before serving to ensure the center is creamy and fluid.
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2
Prepare the basil oil by blanching 3/4 cup of the basil leaves in boiling water for 10 seconds, then immediately shocking them in an ice bath to preserve the bright green color.
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3
Squeeze all excess water from the blanched basil and blend it with 1/4 cup of olive oil and a pinch of salt until completely smooth. Strain through a fine-mesh sieve and set aside.
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4
Wash and thoroughly dry the cherry tomatoes. Leaving a few on the vine adds a beautiful rustic touch to the final presentation.
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5
Heat 3 tablespoons of olive oil in a wide skillet over medium-high heat until shimmering.
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6
Add the tomatoes to the skillet. Cook undisturbed for 2-3 minutes until the skins begin to blister and char slightly.
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7
Add the sliced garlic and thyme sprigs to the pan. Toss gently for another 2 minutes until the garlic is golden and the tomatoes have just begun to release their juices.
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8
Remove the skillet from the heat. Discard the thyme sprigs and stir in the balsamic glaze, coating the tomatoes in the warm, savory juices.
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9
Toast or grill your bread slices with a light brushing of olive oil until charred at the edges but soft in the middle.
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10
Place the two burrata balls in the center of a large, shallow serving platter or individual plates.
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11
Carefully spoon the warm blistered tomatoes and their aromatic oil around the base of the cheese.
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12
Using a sharp knife, make a small 'X' cut on the top of each burrata ball to reveal the creamy stracciatella interior.
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13
Drizzle the vibrant green basil oil generously over the cheese and tomatoes.
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14
Garnish with the remaining fresh basil leaves (torn by hand), toasted pine nuts, lemon zest, flaky sea salt, and a final crack of black pepper.
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15
Serve immediately while the tomatoes are warm and the bread is crisp.
💡 Chef's Tips
Always serve burrata at room temperature; if it's too cold, the cream inside won't flow properly. Don't overcook the tomatoes—you want them to burst slightly but still hold their shape. Use the highest quality olive oil you can find, as it acts as a primary flavoring component. If you don't have time to make basil oil, a high-quality store-bought pesto thinned with olive oil works in a pinch. Avoid cutting the basil with a knife for the garnish; tearing it prevents bruising and keeps the edges from turning black.
🍽️ Serving Suggestions
Pair with a crisp, chilled Vermentino or a dry Italian Rosato to cut through the richness of the cheese. Serve alongside a platter of Prosciutto di Parma or Bresaola for a more substantial appetizer spread. Accompany with a bowl of marinated Castelvetrano olives for a salty contrast. For a touch of heat, sprinkle a few dried red chili flakes over the tomatoes during the blistering process.